Ndagala

Ingredients8

• dried ndagala (small lake fish)400 g
• vegetable oil4 tbsp
• onion1
• tomatoes2
• garlic2 cloves
• fresh chili1
• salt1 tsp
• lemon1

Method

1. Rinse the dried ndagala briefly under cold water and pat them dry.
2. Heat the oil in a wide pan and fry the fish in batches until crisp and golden, then set aside.
3. In the same pan, soften the sliced onion, minced garlic, and chopped chili.
4. Add the chopped tomatoes and salt and cook until the sauce thickens.
5. Return the fried ndagala to the pan and toss just until coated and heated through.
6. Finish with a squeeze of lemon and serve hot with ugali or rice.